Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup small pasta (ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery, and cook until vegetables are soft, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in beans, tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to develop flavors.
- Add pasta to the soup and cook until al dente, about 10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add cooked sausage or kale for added flavor.
- Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg